Shrimp Cocktail with a Twist

This twist on traditional shrimp cocktail is one of my favorite summer dishes, or any season for that matter.  It can make the perfect appetizer if you serve smaller portions, but we also enjoy as our main course, served together with a bowl of clam chowder.
 

The serving glass presentation also makes it special.  I serve this in an ice cream cone sundae dish, or a martini glass is perfect for an appetizer portion.   I originally found this recipe in the Los Angeles Times newspaper, food section year ago.  I have altered a few ingredients and my recipe variation is below.

 

I found this tastey ketchup recipe on Portugese Girl Cooks blog. 

Homemade Ketchup 

• 1 Tbl olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup apple cider vinegar
• 1/4 cup red wine vinegar
• 3/4 cup brown sugar
• 1 tsp salt
• 1 tsp dijon mustard
• 1 – 28 oz can crushed tomatoes, preferably unsalted

Directions:

1. In a medium saucepan,  over medium- high heat, heat the olive oil, add the chopped onion and garlic, and cook for about 5 minutes, until softened. Add both vinegars, sugar, salt, and mustard. Bring to a boil. Add the crushed tomatoes, bring to a boil and reduce the heat to medium low. Continue to cook until the sauce has reduced by about half, about 25 minutes. Remove from the heat and puree in food processor, blender, or with immersion blender (my choice), until smooth.

Can be stored in the refrigerator for 3 weeks.